Use the late spring and early summer vegetables from your CSA share, including leeks, potatoes, garlic, and spinach, to make this flavorful, broth-based stew. Adapt the ingredients in the stew to the weekly harvest.
To boil the lamb and prepare the broth, place the cubes in a pot and add enough water to cover them generously. Put the heat on high and bring to a boil. You will notice white foam forms on top of the water. Using a net ladle, remove the foam by skimming the top of the water.
Add the onion halves, bay leaves, and some salt and black pepper. Stir, cover, and let boil on medium heat until the meat is soft (1 to 1 ½ hours). Once cooked, put aside and remove the bay leaves and onion from the broth. Tete Hiba’s tip: If you use a pressure cooker, it takes 30 minutes to boil the lamb.
Put the sunflower oil and leeks in a pot on high heat and fry lightly. Don’t mix the leeks too much otherwise they will fall apart.
Add the boiled lamb cubes and mix in the remaining salt and black pepper, and some of the crushed garlic.
Pour in the lamb broth and bring to a boil. Then cover, lower the heat to medium and let simmer until the leeks are almost cooked (15-20 minutes).
Uncover and add the chopped coriander and remaining crushed garlic. Continue to simmer for 3-5 minutes uncovered. Leave a little coriander on the side for garnish.
